Ingredients
- 1 unbaked 23 cm pastry shell
- 425 g pumpkin purée
- 160 ml Québec maple syrup
- 3 large eggs
- 300 ml evaporated milk
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
Method
- Heat the oven to 175 °C and place the pastry shell on a baking sheet.
- Whisk pumpkin, maple syrup, eggs, evaporated milk, spices, and salt until smooth.
- Pour into the shell and bake 15 minutes.
- Reduce the oven to 160 °C and bake 40–45 minutes, until the edges are set and the centre still trembles slightly.
- Cool completely before serving.
Conversion and rationale
Original sweetener (classic version): 150 g white sugar
Conversion used: Replace 150 g sugar with 160 ml maple syrup and reduce evaporated milk from about 360 ml to 300 ml; bake 15 °C below the traditional 190 °C setting.
Why Quebec maple syrup: Maple complements pumpkin’s earthy flavour and warm spices. The substitution keeps the custard tender while giving the pie a distinctly Québec character.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →